Farmer’s Market today yielded a wonderful bounty of strawberries. They caught my eye immediately and I couldn’t resist. Once my daughter saw them… her wheels were spinning and she made some wonderful strawberry shortcake shish kabobs, her favorite! I got to make the whipped cream 🙂 Such a wonderful, fun dessert idea.

Ingredients:
2 pints of strawberries, wash and cut the stems off
1 angel food cake, cut up into cubes
Skewers

Directions:

Start with a strawberry and then alternate angel food cake cubes. Add as many as you like. You can certainly add other fruit like berries, pineapple, mangoes etc.

In your stand mixer, with the whisk attached, pour in the whipping cream and beat. I typically beat this for about 1 minutes then add the sugar and vanilla. Beat on medium to high until it takes on a whipped cream consistency. Serve immediately .

I thought it would be fun to do a spin-off of my energy balls with a dessert-ish type of variation. I made two batches last night (almost gone) and one batch this morning to test the recipe out again. LOVE them! They are rich and quite decadent!!

Directions:
In your food processor, blade attached, blend all of the ingredients until they form a ball. Looks similar to dough. This takes about 1-2 minutes or until completely blended. I then refrigerated for 10 minutes to chill. Then roll into balls and store in an airtight container on your counter.

In your mixing bowl with the whisk attachment on, whisk the sugar and eggs. Next, add in the flour, milk, baking powder, baking soda and zest. Pour the mixture into the prepared pan.

Peel and core each of the apples. One apple will need to be diced up and dropped into the prepared batter. The other apples can be sliced in 1/4 to 1/2 inch slices and placed along the top (spiral pattern). The apples will sink into the batter a bit but the more apples you layer, they will become more visible. Mist the top of the cake with some olive oil. Then dust with granulated sugar (about a tablespoon). This will caramelize on the top giving it a great texture. Bake for 50-60 minutes or until a toothpick comes out clean.

With some very ripe bananas going soft on my countertop & some unique flours in my pantry – I thought it was time to make a gluten-free recipe for those of you who suffer with a gluten intolerance.

Teff flour is a very important food grain in Ethiopia, where it is used to make a wonderful bread by the name of injera. It is a very impressive nutritional profile – high in dietary fiber and iron and provides protein and calcium.

I also used Quinoa flour in this recipe, to keep it gluten-free. Quinoa is rich in essential amino acids and possesses calcium, phosphorus and iron. Basically this bread is a nutritional powerhouse for your body 🙂 I would say the texture is a bit grainier than a gluten quick bread but it has a lovely nutty flavor & for me the nutritional value is a huge benefit.

Ingredients:

1 c of Quinoa Flour (you can use another other type of gluten free flour that you have on hand)
1 c of Teff flour
3/4 c of sugar
3/4 tsp of baking soda
1/2 tsp of salt
3 tsp of ground cinnamon
4 overripe bananas
1/4 c of Chobani non fat plain yogurt (you can use 2% as well)
2 eggs
6 tbl of melted I can’t believe it’s not butter (or regular butter)
1.5 tsp of vanilla extract
Optional: Top the bread with your favorite nut (I used about 1/3 c)

Directions:

Preheat the oven to 350 degrees. Spray your loaf pan with a nonstick spray and set aside.

In a large mixing bowl, combine all of the dry ingredients, whisk and set aside.

In your stand mixer, with the paddle attachment, beat the eggs for 45 seconds. Then add the Chobani, vanilla and melted butter. Mix. Then add the bananas and mix until incorporated. Add the dry ingredients (at once is fine) and turn the mixer on low. Mix only until blended. Scrape down the sides and mix again for a few seconds. Then pour your batter into your prepared pan and bake for 42-45 minutes or until a toothpick comes out clean.

I topped my loaf with chopped walnuts. You can top it with your favorite nut or leave it plain. Enjoy!